With Valentine’s Day just around the corner, I know some of you are planning a homemade sushi dinner. Whether this is your first time or you’re a seasoned pro, making sushi at home can be simple, fun, and rewarding. I’ve written before on how to make sushi rolls and Adrianna recently did a post on temaki, but the question I get asked the most is some version of “how do I know if the fish at my store is safe to eat raw?”. The term “sushi-grade” is often tossed around to imply some level of freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything. That said, most stores aren’t in the business of getting their customers sick, so they usually reserve the label for their freshest fish. Unfortunately, just because it’s fresh doesn’t mean it’s safe to eat raw. Some fish, such as salmon, contain parasites that will make you sick unless they’ve been destroyed. Another potential problem is cross-contamination.

This happens when “sushi-grade” fish gets cut on the same cutting board or using the same knife or handled with the same gloves as non-sushi-grade fish. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag. For fish that contain parasites, the FDA provides guidance under their Parasite Destruction Guarantee. This states in part that fish intended to be consumed raw must be “frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days)”. Cross contamination is a bigger issue. Because most stores don’t sell a high enough volume of fish intended to be eaten raw, they don’t maintain a separate space for handling their “sushi-grade” fish. What’s worse, because tuna is such a large fish, most stores don’t deal with whole tuna, they buy them pre-filleted, which means you have to take into consideration not only the stores handling of the fish, but their supplier’s handling of the fish as well.

Ultimately, what it comes down to is how much you trust your fishmonger to understand the best practices for handling fish meant to be consumed raw, and how much they trust their suppliers to hold the same standards. sushi london ontario downtownHere are a few things to remember when buying fish to ensure you have a safe and delicious sushi-dinner:food delivery ealing london Observe and see for yourself whether they’re cutting their sushi-grade fish on the same cutting board as their other fish, without changing gloves or disinfecting their knife and board first.sushi cape town park street Ask whether they fillet the fish you’re looking to buy themselves, or if they’re getting them pre-filleted.buy sushi knife uk

If you are buying salmon, ask if they can produce logs that show the times and temperatures that the fish was frozen. If you can’t find a local place you can trust with raw fish, why not try filling your sushi with vegetables, cooked fish, or even meat. California Rolls and Caterpillar Rolls may not be traditional, but that doesn’t make them any less delicious!For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network. What Is Sushi Grade Fish? (Image credit: Alice Choi) Buying fish you'll be eating raw can be a little nerve-wracking, especially if you've never done it before. It's expensive and you want to make sure it's safe to consume, so here's a guide on what to look for and what questions you should be asking.

What is sushi grade fish? Although stores use the label "sushi grade fish," there are no official standards for using this label. The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw. The best practice for this is flash freezing on the boat immediately after the fish is caught, which preserves freshness and texture. The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi grade. DIY Spicy Tuna Sushi (Image credit: Kathryn Hill) How to Buy Sushi Grade Fish Although something may be labeled sushi grade, here are a couple of things to know and questions to ask before purchasing: Go to the right place. As is always the case with fish, go to a reputable fishmonger or market.

Look for one that sells through fish quickly, gets in regular shipments, and has knowledgeable staff.Being a responsible consumer helps contribute to healthy oceans, so make sustainable choices. This Monterey Bay Aquarium Seafood Watch guide is a great reference, and you can also download their smartphone apps to always have up-to-date, regional information when you're at the store. Ask the right questions. Don't be afraid to ask the staff where the fish came from, how it was handled, and how long it's been there. If the fish was processed at the store, ask if the equipment is sanitized to prevent cross-contamination from non-sushi grade fish."Touch and smell - the fish should only smell like the ocean, and the flesh should not be soft or flaky," says Skylar Roubison of Monterey Fish Market. Since it's being served raw, look for vibrant color for the most eye appeal. If you have any doubt of the fish's quality, take a pass. Once you get the fish home, use it as soon as possible since it's highly perishable.